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Chicken Corn Chowder Print E-mail
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This is the recipe that we made when we did the live presentation at the Green City Market in Chicago. We made a Vegan version as well and the list of substitutions is at the bottom of the page.

The secret to this recipe is using The Spice House Red and Black Seasoning and Garlic Powder. We used a lot on both the chicken breast and the tofu in the Vegan version, since that was the only spices in the chowder.

You'll need:

  • 1 boneless chicken breast - grilled or broiled with plenty of spices
  • 3 strips of bacon
  • 2 tablespoons of olive oil
  • 1/2 cup of onion
  • 1/3 cup of celery
  • 1/4 cup of carrots
  • 1 clove of garlic
  • 2 cups of chicken broth
  • 1 1/2 cups of corn - cut off the cob or canned
  • 2 tablespoons of roasted red sweet pepper - chopped
  • 2 tablespoons of flour
  • 1/2 cup of milk

Equipment:

  • A microwave oven
  • Measuring cups and spoons
  • A soup pot
  • A plate
  • 2 pieces of paper towel
  • A large spoon
    1. Start by covering a plate with a paper towel. Lay your three strips of bacon out on the towel so they are not touching each other. Cover with another paper towel.
    2. Put the plate with the bacon into the microwave and cook for 3 minutes. If the bacon isn't crisp you may have to cook it a little more. When it comes out of the microwave the plate will be very hot. Put it on the counter and carefully pull off the top layer of paper towel. Set the place aside and let the bacon cool.
    3. Cut the chicken into cubes. You may need some help from an older family member.
    4. Next, pour some oil into the bottom of your pot.
    5. Add the onion, celery, garlic and carrots. Sauté the vegetables, over medium heat, until the onions are translucent - which means they are slightly see-through.
    6. Gently pour the chicken broth over the vegetables.
    7. Then add the corn and roasted red pepper.
    8. Crumble the bacon and put it into the soup as well.
    9. Cook on medium-high heat until bubbles start to form on the surface of the soup. When that happens turn down the heat to medium low.
    10. "Simmer" the soup - that means slow cook it without it coming to a boil - for about 20 minutes. This is a soup is quick because most of the ingredients are pre-cooked.
    11. Finally, we're going to make some "thickening." Put the flour and milk into a cup and stir until they are smooth. Slowly pour the thickening into the soup while stirring constantly. You might need an extra hand, so remember please and thank you make life go a lot smoother.



    Here's our Vegan wheat-free version of the chowder.

    1. We used tofu instead chicken. - We took a chuck of extra firm tofu out of the package and cut it through the middle so we had two big flat pieces. We put it on a piece of aluminum foil on a cookie sheet. We shook Red and Black Seasoning on one side and and popped it into the broiler until the edges started to get brown. We took the tofu out of the broiler and cubed it.
    2. We substituted tofu bacon for bacon. - We cooked it according to the directions on the package.
    3. We used Imagine Organic No-Chicken broth instead of chicken broth.
    4. We added 1 teaspoon of turmeric to give the soup a satisfying yellow color.
    5. We used 2 tablespoons of corn starch instead of flour.